Kittencal's Spanish Rice

Although this only uses one cup of rice this will make enough for four very hearty servings or six smaller, you may double if desired but I suggest to make in a saucepan --- make this as spicy as desired by adjusting the chili flakes and jalapeño pepper --- half a package of taco seasoning mix may be used in place of the cumin and chili powder, converted rice only for this :)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 2  teaspoons cumin powder
• 1⁄2 teaspoon paprika
• 2  tablespoons chili powder (or more to taste)
• 1 -2  teaspoon  dried crushed red pepper flakes (adjust amount to suit heat level)
• 2  medium onions, chopped
• 1  large green bell pepper, seeded and chopped
• 1  jalapeno pepper, seeded and finely chopped (optional)
• 4 -6  garlic cloves, finely chopped (do not mince finely)
• 1  cup  uncooked long grain converted white rice (Use Uncle Ben's)
• 1 (8 ounce) can tomato sauce
• 2  cups  Pace Picante Sauce
• 1 3⁄4 cups chicken broth (or use beef broth or water)
• 1  teaspoon seasoning salt
• 1  teaspoon ground black pepper (or to taste)
• 1  cup  canned and drained corn kernels or 1  cup  frozen peas
•  chopped green onion

Directions

1. Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
2. Add in garlic; cook stirring 2 minutes.
3. Add in rice and stir for 1 minute.
4. Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
5. Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
6. Sprinkle the top with chopped green onions if desired.